1 boneless venison (elk, buffalo) roast
1 1/2 cups ketchup 3 tbsp. brown sugar
1 tbsp. ground mustard 1 tbsp. lemon juice
1 tbsp. soy sauce 1 tbsp. Liquid smoke, optional
2 tsp. each clery salt, peper, 1 tsp each onion powder and garlic powder
and Worcestershire sauce 1/8 tsp. ground nutmeg
3 drops hot pepper sauce or tabasco sauce
1. Cut roast in half: place in 5 qt slow cooker. In large bowel , combine the ketchup, brown
sugar, mustar, lemon juice, soy sauce, liquid smoke and seasonings. Pour over roast. Cover and cook on high for 4-5 hours or slow for 8-9 hours.
2. Remove the roast; set aside to cool. Shred meat with two forks; return meat to the slow cooker and heat through. Using a slotted spoon, spoon meat onto bun and enjoy.
Makes 14-18 servings